the love of food made gluten free

Gin and Tonic Cake!

My girlfriends and I have an obsession with G&Ts, so I knew I had to bake a cake to complement our favourite drink, and so this cake was born!

It uses quite a lot of limes, but I promise you, it’s worth it. This is such a moist and zesty cake, with a slight kick of gin and tonic…and what to serve it with? A glass of gin and tonic of course!

Gin and Tonic Cake!

Prep Time: 15 minutes Cook Time: 25 – 35 minutes Servings: 6 – 8

Ingredients

For the cake:

110g softened unsalted butter

110g caster sugar

100g gluten free plain flour (I use Dove’s Farm)

1/4 teaspoon xanthum gum (I use Dove’s Farm)

1 teaspoon of baking flour

2 medium eggs

5 limes, zest finely grated

30ml gin

30ml tonic water

For the syrup:

125g caster sugar

The juice of 4 limes from the cake mixture above

15ml gin

15ml tonic water

For the icing:

100g icing sugar, sifted

The juice of 1 of the limes from the cake mixture

10ml gin

10ml tonic water

Decoration

Zest from 1 more lime

Method

Pre heat the oven to 180 degrees. Grease either a cake pan or loaf tin with unsalted butter

Whisk all of the cake ingredients together until pale and fluffy, and spoon the batter into the prepared tin, smooth over the top and bake for 20 – 25 minutes, or until an inserted skewer or cocktail stick comes out clean. Baking time will alter depending on the tin you use

In the meantime, put the syrup ingredients into a saucepan and stir over a gentle heat until the sugar has dissolved

Once the cake is is out of the oven, leave it to cool for ten minutes before upturning onto a wire rack. Put a sheet of greaseproof paper underneath the rack in preperation for the next step
(Do not expect your cake to have risen too much. This is quite a flat cake, but incredibly moist)

Stab the hot cake all over with a skewer and spoon over the syrup and leave to soak in. Let the cake cool completely

Mix the icing ingredients together and drizzle over the cake. Decorate with the extra lime zest